Mammals, Milk, Molecules, and Micelles

Fox, Patrick F.

doi:10.1146/annurev-food-072910-094544

Cited by 2 publications

(2 citation statements)

References 113 publications

(82 reference statements)

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“…Casein micelles are one of the most debated topics in food colloidal science and have been at the center of a very controversial debate lasting more than four decades at least, which has not yet been conclusively solved. There are countless reviews of this topic, which try to tackle the dimensions, structure, or driving forces for aggregations from different angles and perspectives; we address the reader to these reviews for a comprehensive discussion on the topic [172][173][174][175][176][177][178][179][180][181][182][183][184][185][186][187][188][189]. Here we take a rather historical view on the evolution of the understanding of the structure and the physical interactions ruling the aggregation of caseins, quickly reviewing the main models which have been proposed over the years and which are still flowering, mentioning the main elements which have been brought in to support any of the models discussed.…”

Section: Pressure-induced Aggregationmentioning

confidence: 99%

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

2013

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The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.

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Section: Pressure-induced Aggregationmentioning

confidence: 99%

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

2013

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“…[6.7]. In experimental studies, standard and generally accepted methods for determining the chemical parameters of products were used [7].…”

Section: Personalized Nutrition Digital Platform Is Being Developed Fmentioning

confidence: 99%

Advanced Specialized Foods Production Technologies within the Framework of Foodnet

Skryabina¹,

Vikulov²,

Ryabkova³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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The object of this paper is to conduct an evidence-based study of lactose hydrolysis by special enzymes: how different amount of lactose in milk has an effect on the quality of specialized foods at the end of technological process. Conducted studies revealed that the addition of Maxilact enzyme leads to the removal of almost 99% of lactose from raw milk. Based on the data obtained, a mathematical analysis was carried out and 3D dependencies on a number of parameters were created. Studies of lactose hydrolysis results, together with other ones, form the basis of advanced technologies for specialized foods within the framework of Foodnet market. Developed technologies are also considered in terms of products for baby food and preschool nutrition what allows full market coverage.

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Mammals, Milk, Molecules, and Micelles

Cited by 2 publications

References 113 publications

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

Advanced Specialized Foods Production Technologies within the Framework of Foodnet

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